Best 3 Creamy Corn Grits With Sea Scallops Recipes

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Indulge in the harmonious blend of flavors and textures with our creamy corn grits and sea scallops recipe. This delectable dish combines the sweetness of corn, the briny essence of sea scallops, and the rich, creamy texture of grits, creating a symphony of flavors that will tantalize your taste buds.

In this comprehensive guide, we'll take you through the culinary journey of preparing this dish, from selecting the finest ingredients to mastering the art of cooking grits. We'll also introduce you to a delightful collection of additional recipes that explore the culinary versatility of corn grits, including a savory shrimp and grits dish and a comforting grits bowl topped with roasted vegetables and a poached egg. Get ready to embark on a culinary adventure that celebrates the goodness of corn grits and the bounty of the sea.

Let's cook with our recipes!

SEARED SCALLOPS WITH CREAMED CORN



Seared Scallops with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 ears of corn, shucked
1/4 cup red wine vinegar
1 tablespoon sugar
Kosher salt
1 red onion (1/2 thinly sliced, 1/2 diced)
3 tablespoons vegetable oil
1 12-ounce can 2% evaporated milk (about 1 1/3 cups)
Freshly ground pepper
1 1/2 pounds large scallops, "foot" muscles removed, patted dry
2 small vine-ripened tomatoes, diced
1/2 cup fresh basil, thinly sliced
1/2 cup fresh parsley, torn

Steps:

  • Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
  • Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
  • Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
  • Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

CREAMY CORN GRITS WITH SEA SCALLOPS



Creamy Corn Grits With Sea Scallops image

Make and share this Creamy Corn Grits With Sea Scallops recipe from Food.com.

Provided by cajunhippiegirl

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 quart chicken stock
2 cups cream-style corn
1/2 cup butter, plus
2 tablespoons butter
2 teaspoons salt
2 cups heavy cream
2 cups dixie lily grits
1 cup shredded cheese, of your choice
1 teaspoon garlic, minced
1 lb large scallop
salt and pepper

Steps:

  • Toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. Add the Grits and give it all a good stir. Reduce heat and cook as per package directions until about 3/4 way done.
  • Slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. Mix thoroughly so that the cream and cheese are fully incorporated into the grits. Turn off the heat and put a heavy lid on the pot.
  • Make a cream sauce by dashing two TBSP butter into a large nonstick saute' pan on medium heat. When butter melts, add garlic and saute' until fragrant. Add remaining cream (1 cup)and reduce mixture by half. Season with salt and pepper, and reserve sauce in a seperate container.
  • Wipe out the saute' pan, and turn the heat all the way up. Drizzle in a little Olive Oil. Season the Scallops with salt and pepper. Sear Scallops about 2 minutes a side ( maybe a few seconds more). DO NOT OVERCOOK. At the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. Ladle scallops and sauce evenly on top of the grits.

Nutrition Facts : Calories 1327.1, Fat 84.9, SaturatedFat 51, Cholesterol 302, Sodium 2576.4, Carbohydrate 102.4, Fiber 2.8, Sugar 8.6, Protein 42.5

Tips:

  • For the creamiest grits, use whole milk or cream instead of water. You can also add a tablespoon of butter or olive oil to the pot while the grits are cooking.
  • If you don't have any fresh corn, you can use frozen corn kernels. Just thaw them before using.
  • To make the grits ahead of time, cook them according to the package directions and then let them cool completely. Store the grits in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the grits over low heat until they're warmed through.
  • Scallops can be cooked in a variety of ways. You can pan-sear them, grill them, or bake them. If you're pan-searing scallops, be sure to use a non-stick skillet and cook them over medium-high heat for 2-3 minutes per side, or until they're golden brown and cooked through.
  • To make the corn salsa, simply combine all of the ingredients in a bowl and stir to combine. You can also add other ingredients to the salsa, such as chopped avocado, black beans, or tomatoes.

Conclusion:

Creamy corn grits with sea scallops is a delicious and easy-to-make dish that's perfect for any occasion. The grits are creamy and flavorful, the scallops are tender and juicy, and the corn salsa adds a refreshing pop of flavor. This dish is sure to be a hit with everyone who tries it.

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